Tiramisu is a tradition and the original recipe has given rise to various variants. We give it in the form of a cake in this recipe to experiment, have fun and always be successful. Try that out, it’ll win you over!

RECIPE EXECUTION	PREPARATION	COOKING	PORTIONS
AVERAGE	45 min	60 min	8-10 SERVINGS

INGREDIENTS

FOR a 20-22 CM MOLD

• 1 Genoese pasta (see basic recipe)
• 250 g of mascarpone
• 450 g of whipped cream
• 200 g of icing sugar
• 1 vanilla bean
• dark chocolate to taste

FOR COFFEE BATH

• 250 ml of water
• 125 g of granulated sugar
• 1 teaspoon of instant coffee

TO DECORATE

• Cocoa powder
• Dark chocolate
• Chocolate biscuit sticks

A cake-shaped tiramisu, a recipe with different variations but still a dessert reminiscent of our pastry shop’s famous masterpiece, whose roots compete for numerous Italian cities. Tiramisu is no longer a pure recipe, it has become a way to cook a few desserts. Hence we have Strawberry Tiramisu, tiramisu made with Pandoro leftovers or Tiramisu Recipe With Eggs. The more summer versions of cream and berries or an exotic fruit like pineapple.

We started from the traditional Genoese pasta recipe to prepare this tiramisu cake and we used a non-alcoholic coffee-based bath but you can also use a rum bath.

Playful and colorful are the chocolate chip cookies available, if you have other ideas try them, maybe dark chocolate rolls or chocolate puff cookies!

PREPARATION OF TIRAMISU CAKE

You need to cook the Genoese pasta according to the basic recipe for the tiramisu dish. Turn it upside down on a wire rack for cakes, and let it cool. Cut this horizontally into 3 bits. For the coffee dip: collect the sugar and water in a saucepan. Bring them to a boil, stirring to dissolve the sugar and simmer for 5 minutes.

Stir in the instant coffee, let it melt, and shut off. Let them cool down. For the mascarpone cream: whip the mascarpone and the butter together in a pot, icing sugar and vanilla seeds. The planetary mixer or an electric mixer can be used in this process.

After receiving a well-assembled product, hold aside. Place the first Genoese pasta disc lightly soaked on a plate with the coffee wet spreading it out with a spoon or a brush.

Roll out some cream and a kind of mascarpone. In amounts, grate the dark chocolate to compare. Arrange Genoese’s second layer and soak it up with another wet coffee.

Roll out another layer of mascarpone, grind more chocolate and cover with the cake’s third plate. Wet it just, and coat the cake with the rest of the icing. Scale and scale with a spatula made from pastry. Cut the chocolate sticks into different length pieces, and use them to cover the cake’s bottom.

Sprinkle with bitter cocoa on the cake top, grated dark chocolate and finish with a few remaining biscuits. Eat straight away or keep in the fridge until ready to serve.